GAYATHRI سنثيكومار

PROJECT: Project name: "Analysis of spherified frappe ball obtained from silybum marianum under different medium and appraise their activities" Details: To enhance food as medicine & resist plastic packaging. With modern technology of molecular gastronomy. INTERNSHIP: Basic techniques in food technology: 2018,Chennai. Food quality analysis: 2019, Bangalore Spices processing: 2019, Cuddalore Chromatography techniques: 2020, coimbatore ACHIVEMENTS: Young researcher award, 2021 Asian & world Book of records: ESN Pride of india- 2021, ESN publication Book published in notion press and Amazon ( Topic: Novel food products: along with their analysis) PAPER PUBLICATION: 1. Effect of pulsed magnetic field on biochemical parameters of barley seed: IJIE, 2018. 2. A Novel strategy to develop a new food product from Tanner's cassia: IJMST, 2020. 3.Comparative study of Gaba activities in different food products: FASJ, 2020. 4. A Fortified drink is incorporated into molecular gastronomy: Mangosteen juice along with clitoria ternatea: FASJ, 2021. 5. A low calorie cooking oil obtained from pithecellonium dule: Agricultural blossom magazine